Ham & egg pasta bake
This comforting supper dish for one can easily be multiplied to serve more people.
SERVES 1 PREP 20min COOK about 45min
• 75g penne
• 1tsp vegetable oil
• 1 shallot, finely chopped
• 1 small garlic clove, crushed
• 227g tin chopped tomatoes, or use
½ a 400g tin
• ½tsp dried thyme • Pinch sugar • 1 slice thick-cut cooked ham, roughly chopped • 2 medium eggs • 25g mature Cheddar, grated
1 Preheat oven to 190°C (170°C fan) mark 5. Bring a medium pan of salted water to the boil and cook pasta according to pack instructions, until al dente. Drain, reserving 100ml of the cooking water, and set aside.
2 Meanwhile, heat oil in a medium pan over a low heat and fry shallot for 5min, until softened. Add garlic and fry for
2min. Stir in tomatoes, thyme, sugar, reserved pasta water and plenty of seasoning. Bring to the boil, then simmer for 5-10min, until slightly reduced.
3 Stir ham and drained pasta into sauce and check seasoning. Decant into a 12 x 20cm baking dish (or one of similar dimensions) and cook in oven for 10min.
4 Remove dish from oven and make 2 small wells in mixture with a spoon. Crack an egg into each well and return to oven for 5-10min, until starting to set. Sprinkle over Cheddar and return to oven for 5-10min, until eggs are just set. Serve. PER SERVING: CALS 634; FAT 24G; SAT FAT 9G; CARBS 64G